Pbj Paleo Style Recipes
PB&J PALEO STYLE
Categories Fruit
Number Of Ingredients 2
Steps:
- Divide the berries between two bowls. Add 2 Tbs almond butter to each bowl and mix.
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- Pulse the freeze-dried strawberries in a food processor until it forms a powder. Let the pink dust settle.
- Toss in the almonds. Pulse to roughly chop the almonds. Transfer the chopped almonds and strawberry powder to another bowl.
- Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, pulverize the dates until they form a sticky ball that thwacks against the side of the work bowl. (If your dates are especially dry, you can add a few drops of water to get the right consistency.)
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- Melt the coconut oil in a saucepan or by microwaving it for 30 seconds. Add it to a bowl with the peanut butter and whisk them together until smoothly combined.
- Take the mini baking cups, placing them in your mini muffin pan for stability if you have one. Carefully spoon about 1 tablespoon at a time of peanut butter mixture into the bottom of the baking cups. (You can use more or less depending on the size of PB&J cups that you want). After using about half of the mixture, place the tray in the freezer for 10-15 minutes to set.
- Remove the tray from the freezer. Add about 1/2 tablespoon of jelly to each cup. If applicable, use your spoon to gently flatten the jelly (this will make it easier to cover it with peanut butter). If your jelly or jam is fairly runny, return the tray to the freezer to set for another 5 minutes. Otherwise, proceed.
- Spoon the rest of the peanut butter mixture, about 1 scant tablespoon at a time, over the tops of the cups to cover the jelly. If using any toppings, add them now so that they'll stick. Freeze the cups for another 45-60 minutes until set completely. After that, you can store them in either the refrigerator or the freezer in an airtight container.
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